Everlasting Syllabub

calls for “sack”, which refers to a large category of semi-sweet, light, dessert wine. Max recommends white port (just in general, but also for this recipe), or a “drier” Riesling. We’re not heating or anything like that, so you’re really going to taste this wine; pick a good one. source: https://www.youtube.com/watch?v=CQksGGtDB2w&vl=es-MX


  • 1.25 pints (590mL) heavy cream

  • .5lb (227g) powdered sugar

  • juice of 1 orange, preferably Seville

  • .25pint (120mL) sack*

  • zest of 1 lemon, preferably 2 Meyer lemons

  • 1tsp orange flower water


  • dissolve sugar into cream, strain in orange juice, add lemon zest, orange flower water, sack

  • mix on high until it can hold stiff peaks. (consistency like whipped cream. Butter is too far.)

  • Serve in the most pretentious glass you own.